Sponsor
The authors acknowledge their appreciation to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) and University of São Paulo (USP) for the financial support of this work.
Published In
Materials Performance and Characterization
Document Type
Article
Publication Date
12-5-2018
Subjects
Steel -- Cooling -- Technological innovations, Vegetable oils -- Industrial applications, Heat flux, Cooling curves
Abstract
Vegetable oils are currently used for biodegradable and renewable base stocks for quenchant formulation. However, there are relatively few references relating to their true equivalency, or lack thereof, comparative to the quenching performance of petroleum oil-based quenchant formulations. To obtain an overview of the variability vegetable oil quenching performance, the cooling curves and rewetting properties were determined, and the surface heat flux properties were calculated. The vegetable oils that were studied included canola, coconut, corn, cottonseed, palm, peanut, soybean, and sunflower oils. Cooling curves were obtained using the Tensi multiple-surface thermocouple 15 mm diameter by 45 mm cylindrical Inconel 600 probe (Note: Themultiple thermocouple probe was custommanufactured to conform to a drawing provided by: Heattec located at Seglaregatan 1C, 302 90 Halmstad, Sweden). For comparison, similar data was obtained with Houghto-Quench H100, a conventional (slow) petroleum quenchant oil, and Houghto-Quench HKM, an accelerated (fast) petroleum oil quenchant (Houghton International Inc., Valley Forge, PA). The results of this work will be discussed here.
DOI
10.1520/MPC20180042
Persistent Identifier
https://archives.pdx.edu/ds/psu/27300
Citation Details
Simencio Otero, R. L., Viscaino, J. M., Xu, J., Gu, J., Totten, G. E., and Canale, L. C. F., “Quenchant Cooling Curves, Rewetting, and Surface Heat Flux Properties of Vegetable Oils,” Materials Performance and Characterization.
Description
This is the publisher's final pdf. Article appears in Materials Performance and Characterization and is Copyright © 2018 by ASTM International. Article is available online at: https://doi.org/10.1520/MPC20180042